Gluten Free Vegan Bread Machine Loaf – A Wholemeal Recipe
A super-soft Wholemeal recipe for a Gluten Free Vegan Bread Machine Loaf. Full of great nutrition. The base recipe is free from corn, buckwheat and rice. An oat free recipe is also optional.
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DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
The story behind my Gluten Free Vegan Bread Machine Loaf
Where do I start? This Gluten Free Vegan Bread Machine Loaf has been a long time coming. And it’s been a tough and arduous road to get here. Having achieved a recipe for non-vegan Gluten Free Bread Machine Wholemeal in October 2020, I thought it would be a simple step to create a vegan version. How wrong was I?!
It seems that replacement of the egg was not as straight forward as anticipated… At least, not to the standard I expect of myself. But endless loaves and permutations of flour, liquid, yeast, salt and sugar later, I have reached a result I am willing to share.
Let’s be clear… These loaves are not perfect. They have their quirks and I had to make a few tough decisions along the way on whether I would compromise texture for appearance. (I didn’t). But this is as far as I can come right now… The best I can do. Hopefully it will be a loaf that will make some people happy. And if my best isn’t good enough, then I’m sorry. It’s time to move on to something else, at least for a while.
Adapting previous wholemeal recipes for a Gluten Free Vegan Bread Machine Loaf
In addition to my non-vegan bread-maker wholemeal, Gluten Free Alchemist already has a well-loved hand-baked Vegan Wholemeal. But creating a Gluten Free Vegan Bread Machine Loaf has ultimately involved throwing out the rule-book and developing more or less from scratch. Neither ‘veganising’ the standard bread-maker recipe or ‘bread machining’ the hand-baked vegan loaf really worked. Indeed, most early attempts turned out to be exceptionally weighty and quite dense.
While none of the attempted loaves have been inedible and all have made fabulous toast, any final recipe had to be soft enough for sandwiches and with a long-enough shelf-life that sandwiches could be enjoyed for several days beyond making.
is the flour blend used in this Gluten Free Vegan Bread Machine Loaf important and can it be changed?
The simple answer to the first part of this question is yes. The flour blend truly matters. And although flours can be substituted, this should be done little by little. Until you get to know how the recipe behaves in your bread-maker, avoid major changes unless you are specifically intolerant to an ingredient or cannot source it. This Gluten Free Vegan Bread Machine Loaf is balanced for factors such as protein and starch content in the flours used, the structural value they bring and the weight and density of the flours that can be switched in or out.
For each of the loaves, avoid (if possible) making any changes to the tapioca or potato starch ratios.
The sorghum in the oat version can be switched for an alternative flour such as quinoa, buckwheat or even brown rice flour, but the resulting loaves may vary both for texture and flavour.
In the non-oat loaf, sorghum flour replaces the oats. The quinoa can be switched for an alternative such as buckwheat or brown rice flour. Teff flour however, is heavy and should be used only in moderation (for either loaf) and when combined with another lighter protein-rich flour. Equally, using chia in place of either flax or psyllium will create greater weight and density.
For more information on the many and various gluten free flours, check out my Gluten Free Flours and Flour Blending page.
For other flour combinations… Over to you…
I have no doubt that there are many other combinations of flours that will work for my Gluten Free Vegan Bread Machine Loaf recipe. And… that your own experimentation will take you down new and exciting paths. I often get emails from readers who have found a magic key to their bread enjoyment.
I have not tried every flour available in my simple home kitchen, not least because there is only so much bread one can eat (or fit in the freezer) and I refuse to throw food away (even when it’s been made for development purposes). But there also needed to be a point at which a line was drawn under development… not least for my own sanity.
So, I’ve done the groundwork… And now it’s over to you, I guess. Please do let me know of any breakthroughs and helpful changes you make.
Is the non-oat loaf the same as the oat loaf for texture and structure?
No. The structure and appearance of the two loaves even in their base form, will be different. Why? First and foremost because the flour structure offered by the oats is very different to other gluten free flours. Oats (even gluten free ones) contain the protein Avenin, which has a similar structure to gluten. For all those who can tolerate them (which includes most Coeliac sufferers) therefore, they are worth their weight when it comes to bread.
Although sorghum has been used as a relatively close alternative in place of the oats in the non-oat version, it will never produce exactly the same result.
Consequently, the non-oat version doesn’t always rise as much and has a slightly ‘tighter’ structure. It is also more prone to indenting or sinking slightly on the top when cooling… For some, this may be an issue and a worry that the bread has failed. Actually, it makes no difference to the texture, which remains soft and lasting. So, it comes down to whether you are willing to accept ‘ugly’ bread. Making a non-oat Gluten Free Vegan Bread Machine Loaf that firmly held its shape resulted in a compromised texture. And for me, texture is everything.
A possible optional solution for a sinking top
For those who cannot stand the idea of bread which is less than perfectly shaped, there is an option to add the tiniest amount of Vege-gel to give additional structure to the loaf. The exact quantity will need some testing depending on the flours used. However, you should need no more than 1 g (= a scant ¼ tsp) and I would recommend starting at half this amount to test texture implications. If adding Vege-gel, you may also need to increase the liquid quantity by about 10g.
Other factors that might affect the Gluten Free Vegan Bread Machine Loaf
Based on the experience of readers contacting me with questions about baking my previous vegan and non-vegan bread recipes, there are a number of factors which may also affect the consistency and results when baking the Vegan Bread Machine Loaf. In addition to any changes of the flours, liquid and yeast used, factors such as climate, humidity, altitude and the specific cycles of the bread-machine, can all potentially impact. This is no different to any other baking. And I frequently have to remind myself when I share a recipe that gets questioned, that this is a possibility (along with the confidence and experience of the baker).
So, I encourage you to play. Start with the recipe as it is and if it doesn’t turn out quite as hoped, tweak the key elements little by little (liquid/yeast/flours), to see what works for your geography, kitchen and equipment.
Can I make this gluten free vegan wholemeal recipe without a bread-maker?
This wholemeal bread recipe has been developed specifically for a bread machine. As such, I wouldn’t recommend it being made by hand and in the oven. That is not to say that it definitely wouldn’t work. It has simply not been tried to know. However, as the task to create it was initially based on failed attempts to adapt from its hand-baked sister, I am doubtful about successful transition to the oven.
At Gluten Free Alchemist, we do however have a Vegan Wholemeal Hand-Baked Bread recipe should you need it. And also (for non-vegans) the original gluten free oven-baked Wholemeal Bread (that can also be made dairy free).
Which bread-maker is best for making a Gluten Free Vegan Bread Machine Loaf?
I am often asked which is the best bread maker for making gluten free bread and which machine I use. The second question is easy to answer. For the first, I only have my own experience to go on…
Bread machine makes will be different depending on where you are in the world. So, it is important to research what is available to you and the settings they offer. At Gluten Free Alchemist, we have a Panasonic SD-2501, which has a specific ‘gluten free’ programme. The machine is now quite old, and the current model I recommend is the Panasonic SD-YR2550.
Perhaps more relevant than the ‘make’, is the importance of getting to understand the machine you have and how best to use it. For gluten free bread (unless otherwise advised), always use a gluten free setting if possible. But if you already own a bread-machine without a gluten free setting, use whichever programme is closest… Usually a ‘quick/basic/rapid’ programme, that ‘kneads’ only once.
As a guide, the Panasonic used to make this particular Gluten Free Vegan Bread Machine Loaf has the following cycles for the gluten free programme :
- Knead : 15-20 min
- Rise : 40-45 min
- Bake : 50-55 min
Do I need any other equipment to make this wholemeal bread?
Because of the nature of gluten free bread, it is necessary to mix the dry ingredients and the wet ingredients separately before transferring to the machine. This is not either a difficult or lengthy process and will still save mountains of time compared with an oven-baked version. However, in addition to the bread maker (discussed above) you will need:
- Accurate measuring scales – Inaccurate quantities and ratios will limit the success of the bake. I have a set of Heston Blumenthal Dual Platform Scales which are perfect, because they offer the flexibility of a micro-scale for light-weight ingredients such as salt and yeast.
- An Airtight Container – Optional. I find it easier to weigh dry ingredients into a good-sized airtight container and then shake thoroughly before transferring to the machine. It also gives the option of mixing up the dry ingredients (minus the yeast) the night before or ahead of time, so that it’s ready and waiting.
- Mixing Bowls – A bowl with a spout makes it easy to pour the liquids into the bread machine pan.
- A Hand-Whisk – The wet ingredients benefit from a quick whisk before they go into the bread-maker. I use a Nova Multi Quirl Push Whisk which I bought back in 2012 and still love as one of my favourite kitchen gadgets.
- A Spatula – to scrape out all the ingredients from the bowl into the bread machine. I have a spatula-spoon which I absolutely swear by for getting everything out of any mixing bowl.
Here are the recipes for the Gluten Free Vegan Bread Machine Loaf
So, finally… I give you my Gluten Free Vegan Bread Machine Loaf. I hope the information above will help you to understand a little about the process that has been travelled. And will also help provide support in making this recipe at home.
As explained, the loaves may sink a little, but this is not an indicator of failure. It is the texture that is important, not whether the bread has a perfect shape. So please… If you try and like what you make, let me know. This bread took a lot of head-banging to achieve and at times, I wanted to give up. It will really help to know that the hard work has been useful for some.
And equally… If you make any tweaks and changes that prove successful, I’d love to hear about them. I see Gluten Free Alchemist as part of a wider community that works together to bring great gluten free food. I read and value all the comments, emails, DMs and shares I receive for my recipes. And I learn as much from your wisdom as you do from mine. As we learn together, I will update recipes to make them even better. Because gluten free food should always be the best we can make it.
For all other gluten free recipes on the blog, head over to our photographic Recipe Book Index.
Happy Baking
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
Wholemeal Gluten Free Vegan Bread Machine Loaf with Oats
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- spatula
- bread maker with a gluten free setting
Ingredients
Dry Ingredients
- 140 g gluten free oat flour easy to make at home by grinding the oats into flour in a blender/grinder.
- 100 g sorghum flour
- 80 g tapioca STARCH flour
- 20 g potato starch
- 18 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 6 g fine sea salt
- 11 g bicarbonate of soda
- 8 g INSTANT Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
Wet Ingredients
- 30 g sunflower oil = 2 tbsp (or olive oil)
- 22 g maple syrup = 1 tbsp (or honey)
- 5 g lemon juice = 1 tsp
- 220 g hot boiled water
- 310 g dairy free milk I use KoKo UNSWEETENED
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2024 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist. Or use for commercial purposes without prior agreement**
Wholemeal Gluten Free Vegan Bread Machine Loaf without Oats
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- spatula
- bread maker with a gluten free setting
Ingredients
Dry Ingredients
- 140 g sorghum flour
- 80 g quinoa flour (alternatives tested = buckwheat and brown rice flours)
- 100 g tapioca STARCH flour
- 20 g potato starch
- 17 g milled flax seed
- 35 g ground psyllium husk grind in a blender (not 'psyllium powder')
- 6 g fine sea salt
- 11 g bicarbonate of soda
- 9 g INSTANT Easy Bake FAST ACTION yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
Wet Ingredients
- 30 g sunflower oil = 2 tbsp (or olive oil)
- 24 g maple syrup = 1 tbsp (or honey)
- 5 g lemon juice = 1 tsp
- 220 g hot boiled water
- 300 g dairy free milk I use KoKo UNSWEETENED
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hi Kate. This recipe works really well in my Panasonic. However, could you tell me where the strong flavour comes from as I can’t identify it. Is it the sorghum as it wouldn’t be the oat. Thanks.
Hi Jonathan
If using the oat version, it’s likely to be either the sorghum or the flax… Possibly the psyllium, although less likely. Bicarb is also particularly noticeable for some people too.
You could try switching the sorghum for millet or buckwheat. All of them have different flavour profiles which I think come down to personal preference.
The flax is a bit of a requirement for this recipe as is the psyllium.
I can’t find the loaf size of your bread machine. Is it a 2 lb. loaf?
Hi Erik
Yes… The bread machine I use has a pan for an equivalent 2 pound loaf.
First time I made this i was silly and followed the GF setting on my machine cuz it was close I thought, wrong it mixed twice and ruined the bread…
Second time I did it I was not a fan of how salty it was and I wasn’t a fan of the sorghum flour taste. It was not appealing. And it was a smidgen gummy even though I left it all night to cool before cutting it.
I looked up your conversion charts for swapping gluten free flours and I swapped the sorghum and oat entirely with a mix I have called “organic oat flour blend” by better body foods. It’s whole grain oat flour and buckwheat mixed for a total of 240g of flour As well as I tweaked the Ingredients just a smidgen as it was gummy with both my attempts. I took out some of the water (20g), took out 10g of the psyllium husks, and halved the salt and baking soda and instead of full dairy free milk I made it half dairy free and half water. The crumb is a bit wider not as tight knit as following the recipe with the sorghum as the main flour and oat only for oat flour. But the bread was SOFT like a fresh dinner roll pulled outta the oven and it was marvelous with just plain butter!!!!
Thank you for making this recipe so solid and having conversion charts so that we can mess around it and make wonderful bread regardless.
My breadmaker I used is the Hamilton beach 29890 using the customizable loaf option and imputing times 20-40-60 for baking and the middle crust option.
Next project is trying your white bread recipe and making it egg and dairy free. Will comment on it how itgoes! I am going to swap egg whites for aquafaba and milk / milk powders for dairy free options and report back asap.
If you have any suggestions to replace the psyllium husks or the flax seeds without making it too dense for any of your breads id love to know more, I really am not a fan of how they taste.
Thank you and have a great day <3
Thanks Alissa. I’m pleased you managed to make the bread work for you.
I’ve yet to find a good alternative to psyllium. Flax is something I only use occasionally in bread, so it will be easier to play around and possibly remove this from the bread recipe with care.
I look forward to hearing how you get on with the white loaf.
Best wishes
Kate
I did great with the white! I still prefer the texture of this vegan whole meal recipe so I am still trying to figure out how to nail it every time I make it to make sure it is less gummy and more bready chew I am looking for but still without doubt your recipes reign supreme for gluten free bread !!
Thank you Alissa. I’ll take that and blush! 😊😊
I absolutely love this recipe! I could generously be called a ‘sloppy’ baker, I’m terrible at measuring and my scales are awful/inaccurate with small weights, but this recipe still came out good every time.
My bread machine is a pretty basic Kitchen In The Box 2lb machine and I’ve made this bread successfully with both the gluten free and quick bread settings.
A couple times I had to substitute millet for sorghum cause it’s what I had on hand, and that was pretty much unnoticeable. I’ve also realized halfway through that I only had cassava and not tapioca starch, so I did a 60/40 blend of cassava and more potato starch (came out a little more crumbly) or corn starch (came out squishier and more flexible, but dense and settled along the bottom edge where it cooled)
I’m trying to collect recipes for family gatherings that will accommodate gluten free, dairy free, egg free, and nut free and it’s definitely a challenge, so I’m very grateful for recipes like this one. Thank you!!
Thank you so much Amanda for the lovely feedback. It’s great to hear that the recipe is ‘forgiving’ to changes when they are needed.
xx
(Site won’t let me hit the rating for some reason!)
Quick question: the inside of mine when cool didn’t fully spring back when I gently pressed a finger. Does that mean longer baking time? Yeast issue? It isn’t massively underdone – still prefer to edible. I used your sample settings that your machine has for gluten-free, but my Zojirushi Supreme.
Hi Shelly. It sounds as though it’s almost there. Different machines all bake slightly differently. It’s probably a hydration issue rather than a yeast issue… But can you give me a description of the crumb? (still a bit ‘damp’? Tight? open? Collapsed at all? etc). I’ll then be able to (hopefully) advise a bit more accurately.
So good thank you! I subbed arrowroot starch for potato starch and it worked perfectly as well since I didn’t have potato starch on hand.
I’m also curious if you’ve ever tried this with a buckwheat sourdough starter? I’m experimenting with gluten free sour dough and looking for ways to incorporate it into gluten free vegan bread machine recipes since there are barely any recipes for it.
Hi Kathleen
That’s fantastic! Arrowroot is a lovely light starch, and it’s great to hear that it worked well.
Although I haven’t tried the recipe incorporating a sourdough starter, I would say it’s definitely worth experimenting with. Given that it’s a vegan loaf, it may give the crumb a helpful boost and extra lightness! Let me know if you try it xx
This is a game changer, thank you so much Kate! Can’t tell you how happy I am to have found a delicious recipe I can make at home
Thank you so much Jayne for your lovely feedback. I’m so pleased you are enjoying the bread xx
Holy moly, I am so amazed! I followed the recipe as written, except at the last minute, I realized I had active dry yeast instead of instant. I was able to find some info that said to add 1.25 times the amount of yeast and add a pinch of sugar, so I crossed my fingers and hoped for the best. I used my KitchenArm bread machine on the gluten free 1 lb setting, as it was the closest to the 2ish hours on the recipe (the other settings were more than 2 hours). I kept peeking through the top as it went through the cycles. I’ve never seen an actual round dough ball inside my machine! And it rose to the top, didn’t sink! And the soft crumb! I swooned, and then squealed like a schoolgirl. I couldn’t help but tear a big chunk out to taste test the hot bread. It might take some getting used to, the flavor. Not the biggest fan of the taste but I’ll play around with different flours now that I have this base recipe. Thank you for this wonderful creation!
Awww thank you so much for your lovely comment Grace. If I can make someone ‘squeal like a schoolgirl’ I’ve done my job well 😆.
In terms of the taste, if you let me know what you don’t like, I’ll try and recommend some subs. Did you make the loaf with or without oat flour?
Kate xx
I am so pleased I have found your site and want to make this loaf but don’t have milled flaxseed. Is it ok to leave it out or use anything else? I am impatient and cant wait to get started 🙂
Hi Lizzie
I would (if possible) hold out for the flaxseed. I did test the recipe with chia and it was very dense, so would not recommend!
I’m not sure where you live, but I usually buy my flax from the supermarket where it is usually widely available. It’s often found in among the nuts and seeds.
Best wishes
Kate
can arrowroot be used in place of the tapioca starch or will it affect the texture?
Hi Jeannie
It’s not something I’ve tried so I can’t say for sure. But it’s definitely worth a try as they’re similar in texture and structure. Ultimately, any flour sub will impact texture for any bread recipe. Sometimes, it makes them a lot better and sometimes not. Give it a go and see what happens! And do come back and let me know if you do.
Best wishes
Kate
This is the most wonderful bread. Without exaggeration I can say that over many celiac years I have tried and experimented with hundreds of recipes and this one is IT. It has become my go-to bread. I’ve probably made these 2 recipes a least 50+ times already, 2-3 loaves a week and have experimented with different secondary flours and it’s impossible to make a bad loaf as long as I follow the weights exactly. Even with teff it’s been standout, in fact in the oat bread I like oat/ teff and oat/teff/millet more than oat/sorghum. It rises higher and has an outstanding taste. I have a Zojirushi Maestro bread maker and program the times rather than use the GF modes. With teff times need tweaking. Every machine is different, I know mine very well and we work well together. Thank you so very much for putting in all the hard work and research. You’ve enriched the lives of many people, myself included.
Thank you so much. What wonderful feedback! You are very welcome! I’m just happy that I’ve been able to make a difference in some small way.
I’m so pleased that you love the recipe and that it has been flexible!
xx
Coco I have a Zojirushi BB-PDC20 breD Machine. I’m still trying to figure it out. Can you tell me what your programmed instead of using the GF function? I’d like to make this bread. or did you use the times she mentioned above? Thank you.
Hi Teena
Hopefully Coco will see your query 🤞🤞
Hi Teena,
I’m so sorry, I only saw your query now now. I don’t use the GF function on my Zojirushi Maestro as I find it punches it down too much and doesn’t rise as nicely. In the end I programmed using the maximum times given which I list here below;
Knead : 15-20 min
Rise : 40-45 min
Bake : 50-55 min
It’s total 2 hours for the oat flour recipe. If I use teff in the recipe I increase the time of rising to 49 minutes and baking to 60 minutes for a total of 2 hours 9 minutes.
This is such a fabulous recipe. I so so hope you find your groove with it and your machine. The GF Alchemist is magical.
Thanks for this one! Vegan gluten free is hard!
You’re welcome Jeannie. I’m so pleased you found it xx
I am dumbfounded, love your recipes, but still did not believe that Breville Bakers Oven, 11 years old, would suceed. Even used Breville recipes and had failures, So when I found this recipe, made it with buckwheat to reach quantity of Quinoa,, and yeast on top as Brevile suggests. When I checked machine had finished and turned off. It had sunk, but WONDERS SUCCESS. Had a slice for breakfastr, just a little salty. Kate, for a 94 year old woman with fractured hip, was then thrown across room with electric shock and DRs instructions “Don’t do anything, If you have to , take baby steps. Looking forward tto Salad sandwich for lunch. Many thanks for your recipes and advice Kate. You really are a marvel, For me to have success is a miracle. Recipe must be foolproof. This will be my lifesaver ttill I recover. Many thanks Kate
Thank you so much Jean for your kind feedback. I’m so pleased to have made a difference for you. You are most welcome!
Best wishes
Kate
I’m trying to find a recipe as easy as possible for an extremely time-strapped relative. How detrimental would it be to substitute psyllium powder for the ground psyllium husk (and why, because I am insatiably curious))? I adore your meticulous approach to baking, and I’m confident there is an excellent reason for it as-is. The more research I do on gluten-free and vegan baking, the more I find out how much more there is to know. Most of the blogs say DON’T MESS WITH THE RECIPE, and, fourteen edible but sad loaves of bread later, I know why. Before I make another ill-fated tweak, I wanted to ask the expert about it. Thanks so much!
While it is not impossible to switch the ground husk for powder, I don’t recommend it for the following reasons:
– Psyllium powder is often extremely finely ground (often being sold as a health product) and the fine grind impacts both the hydration of the dough and final texture of the loaf.
– When psyllium is commercially ground, it varies from brand to brand in its fineness, meaning it can be less consistent to bake with.
Although it is not impossible to make the switch, the recipe will then require less psyllium and this will require home alterations that may need some experimentation.
I prefer also not to use whole husk firstly for textural reasons and secondly because lightly grinding breaks the husk allowing for better hydration.
From a time-saving point of view, I buy a couple of bags and grind them in one go, then store in an airtight container.
If you specifically need a vegan option that is a bread maker loaf, then this recipe is a good place to start. If the relative can tolerate GF oats, then I would recommend the oat recipe as better.
If you are looking for a hand-baked loaf option, there is an alternative wholemeal version on the blog:
https://www.glutenfreealchemist.com/gluten-free-vegan-bread-recipe/
If having made a loaf, you need further advice to ‘troubleshoot’, then ping me an email and if I can advise, I will. I can also send a photo of the grind of my psyllium if that helps.
Best wishes
Kate
It’s my second attemp to make the oat flour vegan gluten free bread maker recipie and the second time i think I got it. but the top part always inflates like a balloon and on the sides in the middle it stays dense and gooey. any thoughts. following the amounts carefully. I did put med crust like mentioned and 2 lbs maybe i need to set it to something else i don’t have gluten free option. and when i take it out it gets super squished and stays that way, should i leave in the bread maker until the bread maker cools down?
Hi Dilia
Which recipe are you making… with oats or without oats? The one with oats is definitely a little more stable as the oats provide more structure.
Definitely don’t leave the loaf in the breadmaker to cool. It will just sweat and won’t dry properly.
I would suggest maybe reducing the liquid levels and retest (if the loaf is also very sticky when ‘done’). Reduce by no more than 10 ml/g at a time and test incrementally to see if it helps. As all machines are different, sometimes, this makes a significant difference to the result.
It could equally be an over-proof/underbake issue due to the length of proof/bake times for your particular machine? It is worth checking the settings to see how they compare with those given in the blog post. If timings are significantly different at any stage, this will impact the final result. In which case, see if there is a cycle which is more closely comparable.
If the machine proofs for longer than suggested, it may help to reduce the yeast by a gram (if you can’t adjust machine settings).
If it doesn’t bake for as long, it may be that the loaf structure has not set properly, in which case see if you can bake for a little longer (maybe finishing off in the oven).
I hope that helps.
Best wishes
Kate
Thank you so much for your informative page. It really helps me get my head around all the science of gf.
I made your oat vegan wholemeal loaf last night.
The texture is amazing.
I have real all the comments above, and will try and sub some of the sorghum flour with millet, as I am finding the flavour a little too strong.
I also made the mistake of a direct sub of chia for flax and the bread is a little dense, but I like it.
Can I reduce the salt? What role does salt play in the bread?
It might be part of the strong taste.
I have been unwell for a few months, so no bread making 🙁
I have been desperate for bread for weeks …. Your loaf was a godsend 🙂 thank you
You are very welcome Sandra. I’m pleased you like it and it has helped.
I tend to avoid using too much chia in bread as it does have the ability to create density. But If you like it, that’s great!
Re the salt… The salt adds flavour, but is carefully balanced alongside the yeast. So… yes. It can be reduced. BUT it may have an impact on the rise. The salt keeps the yeast in check… So test the loaf on reduced salt and if it results in the bread over-proofing or collapsing, then you will need to reduce the yeast a fraction to compensate.
I hope that makes sense.
Best wishes
Kate x
I have made a few trial loaves of your ‘with oats’ machine loaf now.
I have reduced the salt to 3g, replaced the honey with 19g raw sugar, and reduced the hot water by 10g. This gives me a perfect mix.
The loaves rise reliably and cook perfectly in my old, old bread machine on rapid bake/dark crust.
I have also tried half the sorghum made up with millet flour. Yum!
I recently packed 2 fresh loaves to take for a 7 day trip.
I was so grateful to have beautiful v/gf bread for breakfast each day. I got home and had more bread.
Soft, fresh and perfectly free of any mould even though it had not been refrigerated. When I counted the loaf as being 9 days old I was suitably impressed!
Thanks you so much,
You are a Wizard!
Thank you SO much Sandra for coming back and letting me know the results. I am absolutely thrilled that you have made the loaf work for you. I knew when I developed the recipe that it had great potential, but after months of development, I was struggling to find the will to make and eat any more without a break 😂. Thus I gave up on testing alternative tweaks.
So… it’s always fantastic when people like you report back just how versatile it is. THANK YOU xxx
The bread turned out great for me, however it was much too flavored with baking soda and salt. The second round of making it I omitted half of each that the recipe called for and it tasted perfect 👍🏼
Will be using this recipe alot!
Thanks for the feedback Mel. I’m pleased that you made it work well for your taste.
Baking soda is one of those ingredients that some people find over-powering, so I’m pleased that you have been able to make adjustments xx
I have not made the bread yet, but it sounds wonderful. I do not have a GF setting on my bread machine. I can set the size of the loaf and the light/darkness but nothing for addressing gluten free bread. Can you advise the size of the loaf…1 pound, 1 1/2 pound, 2 pounds and if I need a light, med, or dark crust? And would it be better to select the whole wheat setting or the white bread setting? Thx in advance for any suggestions!
Hi Jane
I’d say that this is probably equivalent to a 2 pound loaf in terms of quantity and I usually set my GF setting to ‘dark crust’. However I think it is better to look at the machine’s settings in terms of the timing of each part of the cycle.
As mentioned in the post, the GF setting on the machine I use is:
Knead : 15-20 min
Rise : 40-45 min
Bake : 50-55 min
GF bread doughs act very differently to standard wheat doughs in terms of knead and rise times in particular, so you need to try and get as close to the above as possible. You’ll see that the dough has a single rise only and that this is perhaps less than many wheat loaves would require.
Have a look at the manual and see if you have an ‘easy bake’ or ‘quick bake’ setting and how it compares.
If you then need further advice, do come back.
I hope that helps a little
Kate xx
Wow, this recipe is perfect for me! I’ve been looking for a gluten-free, vegan bread recipe that I can make in my bread machine, and this one looks amazing. As someone who loves wholemeal bread, I can’t wait to give it a try. Thanks for sharing this delicious-sounding recipe, I can’t wait to taste it!
Fabulous. If you can eat oats, then that’s definitely the softer recipe. I hope you enjoy x
This is amazing!! I got a bread machine for Christmas and haven’t eaten a slice of bread in over 5 years (due to every gf store brand having corn starch in it, which is one of my many food allergies. I was looking for a recipe with no rice flour (because it tastes like cardboard) and I was delighted to find this one. I was careful to weigh all the ingredients and follow the recipe precisely. The only thing I changed was I did NOT mix in the yeast because my bread machine specifically said not to, but rather to make a little well on the top of the dry ingredients and place the yeast in it. This is my very first use of the bread machine and it turned out perfectly just like the pictures! I couldn’t be more happy to finally be able to eat bread again!! Thank you for this recipe! I will be making it again and again!
Thank you for such lovely feedback. I am so pleased that the recipe worked well for you. It’s so important to find a bread recipe that tastes good and fits with your diet. Enjoy your bread machine!
And shout if you need anytrhing
Kate x
Thank you for creating this recipe. I have made the loaf twice, once with a few substitute ingredients (e.g more oat flour instead of sorghum) and the next with the correct ingredients. Both times the bread turned out amazing. Great taste and texture. I’m in Australia, and using a Sunbeam Compact Bakehouse with gluten free setting. Thanks!
You are very welcome Heidi. Thank you for such lovely feedback. I’m so pleased you are enjoying the bread and it’s fabulous to hear that it works in your Sunbeam too! xx
Hello again!
I am making your Wholemeal Gluten Free Vegan Bread Machine Loaf without Oats. Can the ground flaxseed be replaced with ground chia seeds in the same quantity? They sound very similar according to your gluten free flour guide.
Thanks for your help.
Hi Kerri
In a nutshell… No. I tested chia in my attempts to get the vegan machine loaf to work and it was a disaster… Chia made the loaf very very dense. Stick to flaxseed if you can!
And the oat loaf is also definitely lighter tahn the non-oat loaf too (assuming you can tolerate them).
I know that some people have had some success using the non-vegan machine recipe and subbing the egg for aquafaba. But it’s not something I have personally tested in a bread machine, so I’m only going on what I’ve been told by others.
Best wishes and good luck.
Kate x
Thanks so much, Kate. I appreciate your quick reply.
I just bought myself a bread maker so I could try to make my own and hopefully improve upon the bread I’ve been buying. How lucky was I that this is the first recipe I tried!! This bread is nothing short of AMAZING!!!!! The best GF bread I’ve eaten since 2010.
I’m no baker and especially since going gluten free. It’s always been a struggle for me. I can’t thank you enough for sharing this recipe. Even though the list of ingredients is long, it was super easy to make. I can’t wait to try your other recipes.
Thank you, Kate!!!
Thank you so much for the lovely feedback Kerri and for taking the time to comment. You are SO welcome!!! I agree… It may be a long ingredient list, but if you want decent GF food, sometimes you have to think outside of the box. It may not always be as convenient as a commercial bag of flour, but I always hope the results speak for themselves.
Thank you again xx
So we had friends over when my third loaf was finishing up in the breadmaker. One of them has tried GF baking as well but not had any success. So I gave them all a slice to try. They ALL enjoyed it…. even those that can eat wheat bread.
I cannot thank you enough. I’ll be trying more of your recipes for sure. Being someone who doesn’t enjoy baking has meant that I have very few choices. I’m actually looking forward to baking. 😊❤
You are so welcome. That is most definitely high praise… If people who are not gluten free still enjoy what I have created then I know I have done a good job! Thank you so much.
And I’m so pleased to have supported a bit of confidence to bake too! Just shout of you need anything xx
I am very pleased that I came across your website. The vegan bread machine loaf is amazing. I use the recipe with oats and bake one loaf a week. It makes a a lovely soft sandwich and then I freeze the rest and use when needed. My son is gluten and egg intolerant and said it’s just like normal bread!!
You are SO welcome Clare. I’m really thrilled that the recipe has worked well for you and that your son is enjoying it too. It’s so important that bread is ‘normal’! xx
I’ve just posted my Gluten Free French Baguette too… Also super-easy to make vegan. I loved it so much, I would definitely recommend giving it a try xx
https://www.glutenfreealchemist.com/gluten-free-baguette-crusty-french-stick-vegan/
I was so pleased with the results of the vegan loaf! Thank you for your help on our gluten-free journey. I made the oat recipe, following it exactly. A friend with the same bread machine (Frigidaire) had some useful operational advice (stopping the GF cycle after the full rise and then starting a 45-minute bake). Now I’m going to make up batches of the flour mix to store in an airtight container for ease of future use. All the weight measuring is a challenge, but so worth it!
Question: During the rather long rising segment I saw the loaf rise, fall a bit and then rise again. In the end, it was fine. But is this rise-fall-then-rise experience typical? Thanks!
Hi Vicki. Thank you so much for the feedback. I’m glad the loaf was successful. The oat bread maker version is definitely better than the non-oat on the vegan recipe. And I’m so pleased that you found a way to make the recipe fit the bread-maker too.
As for the rise-fall-rise behaviour… I haven’t seen or heard of that before. If the rise was long, it’s probable that the dough over-proofed, leading to collapse. But I’ve never come across ‘recovery’ before unless there has been a further knead. It may be worth reducing the rise time to avoid over-proofing, just in case.
Best wishes
Kate x
Thank you so much for this recipe. I became gluten sensitive recently and, as a WFPB vegan, I’d been really thrown for loop. I came across your oat recipe and made it today. It turned out so good and I’m so grateful to you for developing it. For anyone who’s interested, I used the Cuisinart CBK-200 Convection Bread Maker. I wasn’t sure of the loaf size, but set it for 1 1/2 lbs (med darkness) and that seemed to work perfectly. Thank you for showing me hope that I can continue to eat bread, fresh and affordably.
Hi Lisa
Thank you so much for taking the time to leave such a lovely comment. I am so pleased that the loaf worked well for you and that you have found good bread.
And thank you too for letting us know the bread machine you used. It’s always reassuring to know that the recipe works in other machines and really helpful for others with the same machine to be able to see this too.
Shout if you need anything
Best wishes
Kate
Hi
Discovered your website this evening after receiving a Panasonic for Xmas.
I tried to make the loaf on the back of the Dove bread flour packet tonight and that’s currently resting in the dustbin. So, I’m seeking recipes and this is the one I’m going to try first. I’m shopping for the ingredients just now but I have a question on the yeast.
I have Doves Quick Yeast (https://www.dovesfarm.co.uk/products/quick-yeast-1x125g) – is this the same kind as you used here and therefore I should use 8G of that? It’s the yeast bit that makes me most nervous. I also have Sainsburys own Fast Action Dried Yeast and I don’t even know if those two yeast are the same really. Same strength, or even if yeasts come in different strengths?
Anyway, many thanks for all the testing you have done here and I can’t wait to give your recipe a go. Mostly I long for a plate of decent sandwiches that aren’t clacky or disintegrate as I pick them up.
Thanks
Elly
Hi Elly and welcome.
What a fabulous Christmas present, And honestly… it makes the most amazing bread with the right recipe!
The Doves Quick yeast should be fine as a direct swap. As long as it’s an instant yeast and doesn’t require double proof, then that’s good. I’ve just checked the link you’ve given and it should be fine. If for any reason the loaf is over-proofed (once you’ve given it a try), you could always try reducing by 1g. But I would test at the same weight first!
Assuming you are Coeliac, gluten intolerant of allergic… BIN the Sainsbury’s yeast… I am pretty certain it contains wheat!!!! Check the ingredients.
I am also assuming that you are either vegan or intolerant to eggs? If you can eat oats however, use the recipe with the oat flour… It is more reliable for some reason for the vegan version.
But… If you CAN eat eggs… Use the egg based recipe (either oat or no oat)… the eggs make a huge difference to lightness and the bread is as normal as you are likely to find!
https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
If you need to trouble shoot anything please do email me. I’m always happy to advise!
Best wishes and Happy Christmas
Kate xx
Hi Kate
Thanks so much for the reply.
I don’t eat eggs and milk so unfortuantely I’m going to have to rely on egg-replacer. I’ve had reasonable success with cakes so I’m hopeful.
I have ordered all the ingredients now and they’ll come early next year. Very much looking forward to this.
Ahhh… No worries. Definitely use the Vegan version then. If possible with oats (if you can tolerate).
I am pretty sure I covered in the post the conundrum of egg-replacers when developing the recipe… Will be worth you reading xx
Good luck and shout if you need anything.
Hi Kate
Okay, done it today!
I have photos which I would have liked to post (showing off just a bit) as I’m really delighted with it.
It cuts well and doesn’t fall apart, spreads great with butter. I mean it’s like a ‘normal’ loaf! There are 2 points though. It feels a bit wet and tastes just a little bit yeasty. I’ve let it to get completely cold.
Would that be remedied simply by reducing the volume of water and a bit of yeast? If you think so how much should I reduce those by? Is 1g reduction of yeast and reduce water to 200g (instead of 220) too much?
I’m so pleased though, even with those 2 minor points this loaf won’t see the morning!
Elly
Hi, there. I love your great recipes and can’t wait to try them! I wondered if you had tried your original version of this recipe with nut or coconut milk and chia eggs? They’ve worked quite well for me in other recipes and have a terrific nutritional profile and omega balance. I’m kind of afraid to try it if you haven’t!
BTW – most vegans won’t want vege-gel because it “may” contain eggs.
Hi Melody.
Thank you for your feedback.
I did indeed test my original version with a whole range of ‘egg replacers’ when first trying to veganise it. I covered a brief summary of experiments in the Vegan Bread (Hand-Baked) post.
Using Chia egg was not great… Extremely dense and heavy. Replacing the eggs was not just about ‘binding’, as the eggs also added lightness and moisture to the crumb. So I took an alternative route in the end. However, I know that some people have tried it and been happy. It may be worth you giving it a go with a small loaf? But for me it wasn’t ‘bread’.
DF milk replacement on this one is fine however and not an issue at all.
Best wishes
Kate
i got a very cheap Panasonic 2511, repaired the hinge (it was very very cheap), made oat flour as per your advice and was too excited to wait a couple of days for eggs, given the time and effort you put into developing this recipe the least i can do is give it a go, so it’s in, 1h30m to go…
Thank you for your perseverance, dedication indeed!
currently resisting the urge to check the mix – i’ll let you know how it turns out!
cheers,
Cath xxx
🤓
Yay! Bread Machine’s make life so easy!
Fingers crossed it worked (even without waiting for the eggs) xx
it was my first ever edible loaf of gf bread! i had to cook it for an extra 30min, it was a bit doughy and, like you mentioned above, sank in the middle – nevertheless EDIBLE! Thanks for the recipe – i’ve got eggs now and there’s another loaf chuggin away in the machine… i’m looking forward t eating it with cheese & lashings of homemade tom-relish 🤤
cheers, Cath 🤓 xxx
♥️♥️♥️👏👏
Hi there. Having successfully mastered gluten free vegan sourdough bread inthe oven at the start of the pandemic, I bought a bread maker. I had a tried and trusted bread maker loaf from student days but alas it was a flop. Tasted great but struggled with consistent rising and texture – I put it down to the change of hemispheres! I have since been looking for a loaf to replace my now discarded recipe. So I gave yours a try – both the oat and non oat versions.
Rises well and loaf is beautiful but it has a very sweet smell. Although it doesn’t taste as sweet as it smells, I’m trying to figure out what I’m doing wrong. I use unsweetened ‘rice milk’ (find coconut milk too strong as a flavour for bread) and local honey (which I’ve used in other breads). I can’t figure it out – any pointers or ideas? I am stumped! Look forward to your input 🙂
Hi Suzanne. I’m as stumped as you and I’m not sure you’re doing anything wrong. If the bread has risen and baked well and has a good crumb, then it should be fine. If the bread is ‘damp’ (more than would be expected), then it may be that the liquid needs reducing by 10g/ml (this would also probably be the case if the loaf has ‘sunk’). A quirk with different bread-makers.
Personally, I always prefer the oat version and if you can eat oats, it’s definitely more reliable. I struggled with the non-oat vegan version to get it perfect every time.
I’m assuming that you used the flours as listed and didn’t sub anything else?
You could try using a different sugar (which is there to activate the yeast and support browning). Maybe try Maple Syrup? Or date syrup? You could even try switching out the quinoa or sorghum flours for an alternative (buckwheat, gram, millet, etc). It may be that one of the flours is causing a sweet smell?
Otherwise, it may come down to having an excellent sense of smell?
I hope that helps a little… Do let me know if you find the cause or a solution.
Best wishes
Kate
I just wanted to say thank you so much for all the hard work you put into perfecting this recipe.
My youngest daughter (27) has celiac disease, and has digestive issues with eggs, dairy and soy. Finding food that she can eat that doesn’t make her sick and is healthy is a challenge. I bought a bread maker hoping to be able to at least get her good bread to eat every week and this recipe makes for good bread.
I bought a Cuisinart CBK-200 Convection Bread Maker and followed your directions to the letter and used the gluten free setting. The bread comes out soooooo good. Not just good for gluten free bread, but good for any kind bread. My daughter loves it, my 2 year old grandson likes it too and I’ve been making it for myself as well.
Thank you SO much Steve for your lovely feedback. I am really pleased that the bread is working well and that it is being enjoyed by the whole family. It was a very long road to achieve this recipe and even when I reached the end, I knew there was still room for improvement. But knowing that it is making a difference for people who need it, makes the journey completely worth while xxx
This looks fantastic! Due to allergies however we are trying to avoid bakers yeast altogether. I know it may be impossible to make bread in our bread machine without it, but I wanted to ask you first. Are there any yeast substitutions you know of that we could experiment with?
Oh goodness Daniel. That’s a tough one. And I’ll be honest, I wouldn’t know where to start. The Vegan bread-maker loaf was a tricky development that took endless testing. I’m honestly not sure that it could be done without the yeast. Hand-baked, maybe yes… but you’d have to try a soda bread type option, but otherwise, I’m really lost on that one. Sorry xx
I was able to make it work yeast free! Used 1T baking powder, 2t baking soda, and 4t lemon juice. Turned out nicely!
Oh wow! You genius!!!!!
I shall be testing myself very very soon. Thank you SO much for letting me know x
This is my “go-to” bread recipe now. It comes out perfect every time in my new Oster ExpressBake Bread Maker with Gluten-Free Setting and the ingredients are so healthy. We are vegan and we do not have to eat GF, but choose to. I have been substituting blackstrap molasses for the maple syrup to up the calcium a little bit. My husband makes his almond butter and jam lunches with it every day, and we are hoping to slowly transition our grandson with autism to a GF, dairy-free diet. Thank you so much for this recipe, Kate!
Oh wow. That’s fabulous Rhonda. Thank you SO much for the feedback. I’m so glad that you are enjoying the bread and that it works with molasses too. I imagine it gives a lovely flavour.
Hopefully your grandson will love it too xx
I recently went to make your non-vegan machine loaf, only to discover I didn’t have any cornflour. Looking through my printed recipes, I realised your vegan loaf was cornflour free. Having tried a number of your recipes, my son eventually decided he liked the non-vegan loaf the most. So I adapted this one in my Panasonic bread machine – I removed the bicarb, and added three eggs, then topped them up to 320 ml with pea milk. Apart from slightly reducing the maple syrup – we don’t like our bread sweet – the recipe is otherwise unchanged. The results have been excellent! (Oat version)
Hi Yvette
I’m so pleased that you have been able to adapt the loaf for your needs and that it has worked well.
I’m not sure if you have seen out non-vegan bread-maker version? It sounds as though you have created something pretty close to that. I’ll link below for you to have a look.
The maple/honey is in the recipe for yeast activation only, not for sweetness (I hate sweet bread too). But I am pleased to hear that it can be reduced without impact.
Best wishes
Kate
https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
Hello,
I love this recipe, so much better than shop-bought bread! I have one issue, that the bread sinks really rapidly when it is cooked -I can see it sinking. I’ve combatted this by putting skewers through and cooling it upside down over a mixing bowl (sounds crazy but its how they make pannettone :-)) Any ideas why this would happen?
Many thanks
Thank you. I’m pleased to hear you like the bread.
The Vegan version is a little less predictable than the non-vegan version and it may sink a little.
Can I check whether you are making the loaf with or without oats?
And also what make of bread machine you have and whether the cycles are close to the timings listed in the post?
If you take another look at the post above the recipe, I also make a possible suggestion for the ‘sinking top’ which is to use a tiny amount of vegegel (or gelatine if you can eat it)… It adds extra structure which can help hold the shape.
Best wishes
Kate
Yes, they all seem to sink a little but this seemed to go right back to dough stage almost. I made it with oats, grinding my own – perhaps I didn’t grind them fine enough?
The machine is a panasonic and I think the timing is the same – I’ll double check.
I’ll have a try with the gelatine too.
Thanks again – I really admire your persistence with GF breadmaking!
That sounds very strange. If you’re using all the same ingredients and you have a machine with the same timings. It’s worked well for other people, so I’m scratching my head a little.
The other thing you could try, is to reduce the liquid by about 10 to 15g. Test and see if that moves it in the right direction. But it could also be that you have super-active yeast, so could alternatively reduce by a couple of grams (it may be that the bread has over-proved and thus sunk). xx
Hi,
I had issues previously with bread sinking, and being inconsistent in my old breville
I read somewhere that the lid is not insulated enough.
I have sticky taped 3 layers of alfoil over the window, and rest a teatowel over the lid (minding the vents).
My bread comes out consistently ‘firm topped’ now, regardless of the recipe used.
It might be worth a try for you
Best wishes
Hiya, thinking of getting a bread maker as gf bread is so expensive at the store. I wanted to ask what the role of psyllium husk is. I have IBS and psyllium husk is quite a trigger that causes stomach upset. Anything you would recommend subbing out?
Nvm! I got confused with something else and actually psyllium husk is good for ibs, ignore comment haha! thank you fro the recipie!
No worries. You’re welcome x
Thank you very much for this recipe. I made it and I had a beautiful loaf. My son is gluten, dairy and egg free, so this recipe works well. But one thing that I didn’t like about it, is the after taste of the baking soda and I am wondering if there is an alternative to that. Thank you, Houda
Hi Houda
So glad you tried the bread and found it good.
I think quite a few people struggle with the bicarb of soda taste. The good news is, it can be replaced with GF baking powder! To substitute…
Replace each 1⁄2 tsp bicarbonate of soda with 1 teaspoon baking powder.
I hope that helps xxx
Thank you soo much. I appreciate your hard work.
Thinking about making this soon, do you think this would work with active dry yeast? And, would it work with the timer setting of the bread machine?
Hi Kris.
As the recipe was developed using Instant Yeast, I have not tried with active dried. If you do try, it would still need fully activating before adding to the machine and I had a query recently from someone who had tried and it didn’t work that well (although it could equally have been an issue with their machine settings).
If possible, I would use Instant Yeast (the type that doesn’t need activating) as I know this works. But if you do try an alternative, I would welcome feedback.
I’m not sure I know what the ‘timer setting’ of the machine is? I thought all machines were on timers, but with each different cycle = different times?
I have laid out the timings for knead, rise and bake for the machine the recipe was developed with in the full blog post (above the recipe), so it is probably worth checking against that in terms of what fits best with your machine. I know lots of different machines have produced good results since I posted this, so there’s no reason why it wouldn’t work for you.
I hope that helps
Best wishes
Kate
Thanks for the reply!
I think i’ll be getting some instant yeast and testing this recipe soon. I live basically a little above sea level, how do you think that will affect the baking time/ rise? what altitude do you bake at?
I just made the bread and it came out very dense – like all the other breads I’ve tried. I really wish this recipe worked :/
Hi Kris.
I’m sorry to hear that. I have made it many many times and it has been successful. Can I ask whether you made the oat version or the oat free version? And also what type of bread machine you have (gluten free setting? Cycle times?). I have found that where the recipe has not worked, it has mostly been down to the machine cycle and has been either under or over-proved as a result.
Best wishes
Kate
I made the oat version and used my old Panasonic machine. It didn’t have a gluten free setting, so I used the rapid bake setting. Kneads: 15-20 mins, rises: about an hour, bakes: 45 mins.
Although it didn’t rise too much, it still had lots of elasticity and held together unlike other loaves I tried.
That’s interesting. The oat version is usually pretty stable and rises well. The timings for your machine cycle are slightly different… In particular a longer rise and a shorter bake. Was there any sinkage in the loaf after baking? I’m wondering whether the longer prove may have resulted in a slight collapse (which would present as denser).
I’m happy to try and trouble-shoot through with you bit by bit if it helps to get a good loaf. This loaf was genuinely amazing and I am truly sad that you are not experiencing it as it should be. It may be that we can work through a couple of tweaks to make it work in your machine better. But I’ll query stuff stage by stage to eliminate issues one by one. Happy to do by email if less confusing. glutenfreealchemist@gmail.com
There was some sinkage after baking and cooling.
I think the bread was good, but it just looks like half the size of your loaf.
thanks so much for offering to help! I think if I try it again, I’ll maybe try to stop the machine’s rise and do “bake only” for 50-55 mins.
thanks again!
You’re welcome Kris. The more I think about this the more I think it’s a timing issue on the rise (based on the machine cycle). I could be wrong, but if you do try again, let me know how it goes.
Best wishes
Kate
Just made this and it’s worked beautifully. The colour is very like a rye bread, but I much prefer this. I sneaked the crust off the end, though no-one has tried it in a sandwich yet, and it was very good. It did have a slightly odd tang – not sure if that was the ‘coconut drink’ I made it with, or one of the flours. Will try it again with Oatly next time.
Yay! Thanks for the great feedback Yvette. I’m so pleased the recipe worked well for you. xx
Wow – this loaf looks awesome… and I loved reading about how you got to it. I love how dedicated you are to getting it ‘just right’. Eb 🙂
Thank Eb. A labour of love I think!
But you know me… If I’m going to make something gluten free, I won’t ever compromise x
The bread looks delicious, Kate. Our Adrienne has chosen this post to be featured in the next Blogger’s Pit Stop.
Thank you SO much Kathleen (and Adrienne). That really means a lot. This recipe has taken so long to reach a loaf that I am happy with, so I’m chuffed my hard work is being shared x
Wow the texture of these looks amazing!
Thanks Chloe. It’s taken a long time, but the texture is amazing. It’s bread!
Now I can start another project xx
The gluten free bread strikes again! Another winner Kate!!
That was meant to say gluten free bread queen!! 😀
xxx
Thank Kat… At last I can move on to something else x
That looks like the Holy Grail of GF bread, such a FABULOUS crumb and crust, it really looks great, Thanks so much for linking up to #CookBlogShare week 6, Karen
Thank you Karen. Yes… I’m really thrilled that I managed to achieve this loaf. It’s been the headache in my life for so many months though… I’m glad to move on to something else x
Wow! The best gluten free bread ever! I made the oat bread, I had to use gluten free flour instead of soghorum and I couldn’t find psyllium so I got the product from the laxative isle and emptied the capsules. It worked!
Thank you again!
Fantastic. Thank you so much for the lovely feedback Gary. I’m so pleased you love the bread and that it worked so well even using the psyllium sub. Enjoy xx
What a great looking loaf of bread, even better that it can be made in a breadmaker. I love your use of different flours to add flavour and texture.
Thank you so much Lesley. I’m super-proud of this one. But the flour blending is key. If you want gluten free bread to taste and act like bread, you have to play with flour! xx
Due to allergies we only have active dry yeast not instant. Do you think I could still make this successfully?
Hi Melanie.
Yes… It should be fine… But you will need to increase the quantity for Active Dry Yeast by about 25% (so about 11.25 g) and be sure to activate it first with a little hand warm water/milk (taken from the final quantity) and a little of the sugar syrup, leaving for about 10 mins in a warm place. I would then suggest adding the yeast to the pan with the liquid ingredients (double check the temperature is not too hot first) and before the dry.
Hopefully that will work…
If it doesn’t rise well, add a tiny bit more next time round and if it ‘collapses’ you’ve added too much. You may have to experiment a little to get it right, but hopefully that is a helpful start point.
I have not made bread in so long but now I really want to. I love your mix of different flours and textures here. I bet it’s delicious. Thanks for linking up today
Thanks Deborah. It was a long time in the making… But so good to achieve x
I am mega-impressed by your persistence, Kate, especially if you don’t have to bake vegan. Thank you for going the extra mile (or 2 or 22, by the sound of it) on behalf of those who need this recipe.
Your post has reminded me to bake another loaf of your usual breadmaker loaf recipe. It is so delicious; I have to restrain myself from eating half the loaf in one sitting! Ooh, now that I’m here, I’ve just remembered your baguettes too… busy kitchen time coming up for me 😊
Thank you so much Helen.
It did feel a bit of a labour of love… But if it helps people then I’m happy.
I’m so glad you have enjoyed the other recipes… Your comment too has reminded me that I really need to make baguette again! xx
I’ve been so excited to try this recipe. I’m new to GF baking, so getting used to new ingredients and how they behave. Could I please ask for advice on what would be a good alternative to milled flaxseed? That’s something I have to avoid. Wondered with your experience of bread baking and experimenting if you could suggest what would work best.
Hi Gail.
Your best alternative is probably ground chia…. BUT… You will need to use it sparingly and certainly not to the same weight as the flax. Chia is very liquid absorbent and will also make the loaf more dense.
You will need to experiment a little I think… Start with no more than half the weight stated (and possibly less) and see how it turns out… adjusting down or up each time until you get to where you want to be.
I’m sorry I can’t be more specific. But I hope that helps a little x
Thank you so much. Ingredients are all on order and I’m excited to get started.
You must have the patience of a saint, keep tweaking your recipes until you get them just right 🤗 xx
Love my breadmaker and the aroma of bread baking!
I absolutely agree… There’s nothing more inviting than the smell of freshly baking bread x